Description
Borscht is a vibrant and hearty soup with its roots in Ukrainian cuisine, and it is beloved throughout Eastern Europe. Its most distinctive feature is its brilliant, deep red color, which comes from its main ingredient: beetroots. This version is a classic vegetarian borscht, packed with a variety of vegetables like potatoes, carrots, and cabbage, all simmered in a savory broth. A touch of vinegar is added at the end to brighten the flavors and preserve the beautiful red hue of the beets. It’s a nutritious, flavorful, and deeply comforting soup, perfect for a cold day. Traditionally served hot with a generous dollop of sour cream (smetana) and a sprinkle of fresh dill, it’s a true taste of Eastern European comfort.
A Taste of History
Borscht is most famously associated with Ukraine, where it is a national dish. Its history, however, is ancient and widespread throughout Eastern Europe. The original version was likely made from fermented hogweed stems, a common wild plant. The modern version, with beetroot as the star ingredient, became popular in the 19th century. There are countless regional variations, with some including meat, beans, or mushrooms.
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour 30 minutes
Ingredients & Nutrition
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Instructions
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